Crispy Mongolian Beef Recipe

ByLila Prescott
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Introduction

Crispy Mongolian Beef is a delicious stir-fry dish featuring tender flank steak coated in a perfectly crisp crust, tossed in a sweet and savory sauce. This crowd-pleaser is quick to prepare and ideal served with steamed rice for a satisfying meal.

This image shows many pieces of cooked meat in a dark pan. The meat has a shiny, brown sauce coating each piece, giving it a glossy look. Some green onion slices are sprinkled on top, adding a pop of green color to the mostly brown dish. The texture of the meat looks slightly crispy on the edges with some smoother parts due to the sauce. The meat pieces are uneven in size and shape, closely packed inside the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 lb / 450g flank steak
  • 1/2 beaten egg
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 1 tablespoon rice wine (Shaoxing wine or dry sherry)
  • 1/4 teaspoon baking soda (or 10g beer)
  • 2 tablespoons soy sauce (for sauce)
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 1 teaspoon cornstarch (for sauce)
  • 2 tablespoons cooking oil
  • 1/4 cup (4 tablespoons) cornstarch/cornflour (for coating beef)
  • 1 teaspoon cooking oil (additional, for stir-frying)
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 4 stalks scallions, sliced

Instructions

  1. Step 1: Cut the flank steak against the grain into thin strips to ensure tenderness.
  2. Step 2: In a bowl, combine soy sauce, beaten egg, baking soda, and rice wine. Mix well and marinate the beef for at least 10 minutes (or overnight for more flavor). After 10 minutes, add 1 teaspoon cornstarch and mix again.
  3. Step 3: Spread 4 tablespoons of cornstarch on a plate. Dip both sides of each beef strip into the cornstarch, separating them to prevent clumping. Ensure the coating is slightly wet for frying.
  4. Step 4: In a small bowl, mix brown sugar, 2 tablespoons soy sauce, 1 teaspoon cornstarch, and water to prepare the Mongolian sauce. Set aside.
  5. Step 5: Wash and slice the scallions. Mince the ginger and garlic. Set aside.
  6. Step 6: Heat 1 tablespoon cooking oil in a large wok or skillet over medium heat. Add the beef strips in a single layer, allowing them to crisp up. Avoid stirring for 2-3 minutes to brown one side fully.
  7. Step 7: Flip the beef strips and cook the other side until golden brown and cooked through, about 5-6 minutes total. Remove beef from the pan and set aside.
  8. Step 8: In the same pan, add the remaining 1 tablespoon cooking oil. Stir-fry the minced ginger and garlic for 10-15 seconds until fragrant.
  9. Step 9: Pour the prepared Mongolian sauce into the pan and simmer for 1 minute until it slightly thickens.
  10. Step 10: Return the crispy beef to the pan and toss quickly in the sauce for about 1 minute to retain crispiness.
  11. Step 11: Add the sliced scallions and stir-fry for an additional 20-30 seconds.
  12. Step 12: Serve immediately with steamed rice for a complete meal.

Tips & Variations

  • For extra tender beef, marinate overnight and always slice against the grain.
  • Use Shaoxing wine for authentic flavor, but dry sherry is a good substitute.
  • If you prefer less sweetness, reduce the brown sugar slightly in the sauce.
  • Serve with steamed broccoli or snap peas for added freshness and crunch.

Storage

Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to preserve the beef’s crispiness. Avoid microwaving directly as it may make the coating soggy.

How to Serve

A white plate is filled with several pieces of glazed brown meat that look crispy and sticky, each piece coated evenly with shiny sauce. Bright green chopped scallions are scattered on top, adding a fresh look with some long and some small slices. At the edge of the plate, a pair of light wooden chopsticks rest partly on the plate and partly on the white marbled surface beneath. Above the plate, a few extra chopped green onions and a whole light purple shallot lie on the white marbled background. To the right, a black bowl contains more glazed meat with a couple of green onion pieces as garnish. The overall setting feels casual and homemade. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or skirt steak can be used, but flank steak is preferred for its texture and ability to absorb marinade flavors well.

How do I keep the beef crispy after cooking?

Coating with cornstarch and frying in hot oil creates crispiness. When adding the sauce, toss the beef briefly to avoid sogginess, and serve immediately.

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Crispy Mongolian Beef Recipe

★★★★★

4.7 from 89 reviews
  • Author: Lila
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

Crispy Mongolian Beef is a flavorful and tender stir-fried dish featuring marinated flank steak coated in cornstarch and pan-fried to golden perfection, then tossed with a sweet and savory Mongolian sauce made with soy sauce, brown sugar, garlic, and ginger. This recipe offers a satisfying crunchy texture and a delicious balance of flavors, perfect for serving with steamed rice.

Ingredients

Scale

Beef and Marinade

  • 1 lb / 450g flank steak
  • 1/2 beaten egg
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon rice wine (Shaoxing wine or dry sherry)
  • 1/4 teaspoon baking soda (or 10g beer)

Mongolian Sauce

  • 2 tablespoons soy sauce
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 1 teaspoon cornstarch

For Cooking

  • 2 tablespoons cooking oil (divided)
  • 1/4 cup (4 tablespoons) cornstarch/cornflour
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 4 stalks scallions, sliced

Instructions

  1. Prepare the beef: Cut the flank steak against the grain to enhance tenderness. This technique helps break down muscle fibers for a more tender bite.
  2. Marinate the beef: In a bowl, combine the flank steak with soy sauce, beaten egg, baking soda, and rice wine. Mix well and marinate for at least 10 minutes or overnight for optimal flavor. Add 1 teaspoon cornstarch after the initial 10 minutes and mix again.
  3. Coat the beef: Spread 4 tablespoons of cornstarch on a plate. Dip both sides of the marinated flank steak pieces into the cornstarch, coating them evenly. Separate the pieces to prevent sticking and allow the coating to become slightly wet for better frying.
  4. Mix Mongolian sauce: In a small bowl, whisk together brown sugar, 2 tablespoons soy sauce, 1 teaspoon cornstarch, and 1/2 cup water until smooth. Set aside.
  5. Prepare aromatics and vegetables: Wash and slice the scallions, and mince the ginger and garlic. Set aside.
  6. Pan-fry the beef: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium heat. Place the coated flank steak pieces in a single layer in the pan. When placing the beef, tilt the pan occasionally so that the oil covers the meat for extra crispiness. Do not turn the beef for 2-3 minutes, allowing it to crisp and brown. After 5-6 minutes, flip to the other side and cook until golden brown and cooked through. Remove the beef from the pan and set aside.
  7. Fry the aromatics: Using the same pan, add the remaining 1 tablespoon cooking oil. Add minced ginger and garlic and sauté for 10-15 seconds until fragrant.
  8. Add sauce and simmer: Pour the prepared Mongolian sauce into the pan with the aromatics. Simmer for about 1 minute, allowing the sauce to thicken slightly.
  9. Return beef to pan: Add the crispy beef back into the pan and toss gently in the Mongolian sauce for about 1 minute. For a crispier texture, avoid mixing too long.
  10. Add scallions and finish: Stir in the sliced scallions and cook together with the beef and sauce for an additional 20-30 seconds.
  11. Serve: Serve the Crispy Mongolian Beef immediately with steamed rice or your preferred side dish.

Notes

  • Cutting against the grain ensures the meat is more tender by breaking muscle fibers.
  • Adding cornstarch after the initial marinate time improves the coating’s adhesion and texture when frying.
  • Dipping the beef in cornstarch while slightly wet helps the cornstarch form a crisp crust during frying.
  • Pan-frying without stirring too early allows the beef to develop a nice crispy crust.
  • Simmering the sauce for a short time thickens it, giving the dish a glossy finish.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Keywords: Mongolian Beef, Crispy Beef, Chinese Stir Fry, Flank Steak Recipe, Asian Beef Dish, Sweet and Savory Beef

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